To me, Halloween means carving pumpkins and trick-or-treating! And, of course, lots of sweet treats. Pumpkin seeds never went to waste in my household after carving pumpkins for the front porch. Each year I look forward to my dad’s famous pumpkin seed recipe - dubbed by my brothers and I at a young age. This being the perfect time of year, I had to share this legendary recipe with you all because trust me, they’re delicious!
The best part of this recipe is that you can customize it to your liking. Add as many or as little spices as you’d like, or choose whether or not to cook them to a crisp. Follow along with this recipe for a yummy fall snack. Leave a comment if you try this recipe!
Raw pumpkin seeds (as many as you’d like to make! I recommend taking seeds from 1-2 pumpkins)
Lawry’s Seasoning Salt
Spices of your choice (optional)
Step 1: Remove the seeds
Using a spoon or your hands, remove the seeds from the pumpkin. This process can be tedious, so grab a friend or family member to help you out! Growing up, I hated the feeling of the pumpkin “guts," so I would always put Ziploc bags on my small hands to avoid the mess. Gets the job done just as well!
Step 2: Preheat oven to 300 degrees F
Baking the seeds at a lower temperature or a longer amount of time allows them to get nice and crispy. Yum!
Step 3: Wash the seeds
Place your seeds in a colander and wash off any pulp left on the seeds with cold water. Give them a thorough wash, but it’s okay if you have some remains on the seeds. Unlike other roasted pumpkin seed recipes, here is the trick - don’t completely dry the seeds! This allows the seasoning to stick to the seeds a bit better than if they were dry.
Step 4: Season the seeds
Lay your seeds onto a baking sheet and use a spatula to coat with olive oil. Now comes the best part - seasoning! Season with salt, a dash of garlic powder, and Lawry’s seasoning salt. Feel free to add other spices of your choice. Be sure to coat every seed in olive oil and seasoning.
Step 5: Roast the seeds
Bake for about 45 minutes. The key is to stir every 10 minutes, adding a bit more salt each time you stir. Once 45 minutes is up, or your seeds are golden brown, you should have the perfect roasted pumpkin seeds!